Creamy Chicken Pot Pie Casserole
Creamy Chicken Pot Pie Casserole
Creamy Chicken Pot Pie Casserole combines cooked chicken, mixed vegetables, cream of chicken soup in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 400°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Cooked chicken — 3 cups, fully cooked
- Mixed vegetables — 2 cups
- Cream of chicken soup — 1 can (10.5 oz), condensed
- Chicken broth — 3/4 cup
- Milk — 1/2 cup
- Puff pastry sheet — 1 sheet, thawed
- Salt, to taste after adding sauces and cheese
Preparation notes
Measure everything before you start. Thaw frozen ingredients and drain canned ingredients as appropriate. Lightly grease a 9-by-13-inch baking dish so the finished portions lift out easily.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 400°F.
- In a baking dish, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, and milk.
- Lay the puff pastry sheet on top of the mixture and be sure to cut a few vents in it for steam to escape.
- Bake in the preheated oven for about 25 minutes, or until the pastry is golden brown and crispy.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Keep the balance of filling and topping similar if making a variation, and check the center for doneness rather than relying only on surface color.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 3 cups Cooked chicken, fully cooked
- 2 cups Mixed vegetables
- 1 can (10.5 oz) Cream of chicken soup, condensed
- 3/4 cup Chicken broth
- 1/2 cup Milk Warm gently before adding
- 1 sheet Puff pastry, thawed Cut vents for steam
- Salt, to taste Add after sauces and cheese
Instructions
Preparation
- Preheat your oven to 400°F.
- In a baking dish, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, and milk.
- Lay the puff pastry sheet on top of the mixture, cutting a few vents in it for steam to escape.
Baking
- Bake in the preheated oven for about 25 minutes, or until the pastry is golden brown and crispy.
- Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
